Cheesy Onion Beef Balls (Printable Format)
Juicy beef balls mixed with herbs, bathed in sweet caramelized onion and red wine sauce, covered with melty Swiss cheese and served alongside crunchy bread.
# Needed Ingredients:
01 -
2 tablespoons extra virgin olive oil.
02 -
2 big yellow onions, cut into thin slices.
03 -
3 ounces cold water.
04 -
1/2 teaspoon table salt.
05 -
2 tablespoons unsalted butter.
06 -
1 1/2 pounds beef chuck, ground.
07 -
1/4 cup whole milk.
08 -
3/4 cup seasoned Italian crumbs.
09 -
5 cloves garlic, made into paste.
10 -
1 teaspoon thyme leaves, fresh.
11 -
1 teaspoon cooking salt.
12 -
1 teaspoon ground black pepper.
13 -
2 large fresh eggs.
14 -
4 cloves garlic, finely chopped.
15 -
1 1/2 tablespoons all-purpose flour.
16 -
1/2 cup red wine, dry variety.
17 -
2 cups chicken broth.
18 -
1 tablespoon cognac (skip if you want).
19 -
2 cups grated Swiss cheese.
20 -
12 thin baguette slices.
# Preparation Steps:
01 -
Soak crumbs in milk for about 5 minutes. Throw in the other stuff and shape into 1.5-inch balls.
02 -
Simmer onions with water and salt with lid on for 15 minutes, then take off lid and keep cooking till brown.
03 -
Get meatballs golden in hot oil, roughly 3 minutes each side. Take out and put aside.
04 -
Finish browning onions, toss in garlic and flour. Pour in wine, broth, and add your spices.
05 -
Put meatballs back in the sauce, sprinkle cheese on top.
06 -
Cook at 450°F for about 7-10 minutes till it's all bubbly.
07 -
Get baguette slices toasty with cheese on top. Serve the meatballs alongside the bread.
# Supplementary Details:
01 -
You can make the onions a day before.
02 -
Broth made from scratch works best.
03 -
Good in the fridge for 3 days.